Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.

Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.

Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.

Most Helpful Positive Review

Feb 12, 2006

I have made these and think their great however they are not for the person who wants a "Cinnabon" roll not enough butter and cinnamon sugar but thats why I like them. Also to avoid getting squished cinnamon rolls from trying to cut them if you use dental floss ( by placing floss under roll and crossing it over the top) you will get perfectly shaped rolls every time.

Most Helpful Critical Review

Jul 20, 2011

Hmm, this was not bad, just not as good as I expected. I'm a fairly experienced yeast bread baker, but maybe I just need to practice cinnamon rolls more. They came out dry - I think 400 degrees for 20 minutes was too long. Surprisingly, the 1 Tbs cinnamon was a little too much (I honestly didn't expect that, because I really like cinnamon, and I realize this is subjective). Also they didn't rise enough in the frig overnight, but they did rise fine on the counter top when I took them out for about an hour before baking. I'm not going to say this was no good, but maybe it needs some tweaking and practice for my family & our tastes. Thanks for the recipe, though! I enjoyed trying it out.

I almost passed this recipe up because I read that it is made the night before.
I didn't like the ingredients in the other recipies (boxed cake mixes, etc)
so I came back to this one. I made them yesterday and am making them now
as I write this.
I didn't store them, I made them the same day. I let the dough rise til doubled
and then punched it down and rolled it out. I then let it rest and rolled it out again
before continuing. The bread is tender. My old recipe came out as hard and that's why I was searching
for a new recipe. This is it. I have no need to look for another cinnamon roll recipe.
I did have to use a larger then 8 X 8 pan.
Thanks Sharon for this recipe.

Mmmm...Now these cinnamon rolls are fabulous. Truthfully, if I were to try these and the cinnamon rolls my mom buys from the Kroger bakery, I wouldn't be able to tell the difference. They were very light and flaky. Now, ladies... if your husband is like mine and his weakness is cinnamon rolls, get ready for a fun night!
Hint: I doubled the filling because I wanted a very sweet roll with a strong cinnamon flavor, added about 1 tsp. vanilla (this addition gave it a wonderfully floral after taste), and used white sugar because I didn't have brown sugar, then glazed the tops with 1/2 filling mix and a few Tbsps. of corn syrup. It was ooey-gooey sticky!!! Becareful not to overwork the dough...I came close but I was fine.
Mmmmm...SO GOOD!

MY HUSBAND FELL ASLEEP EARLY ON ME THE OTHER NIGHT SO I THOUGHT I WOULD MAKE THESE FOR THE NEXT MORNING. THEY DID NOT RISE VERY GOOD IN THE REFIGERATOR BUT AS SOON AS I LET THEM SIT ON THE COUNTER FOR ABOUT 45 MINS THEY RAISED RIGHT UP. THESE WERE THE BEST CINNAMIN ROLLS I HAVE EVERY MAD. I DON'T AGREE WITH SOME OTHER PEOPLE BY SAYING THEY ARE HEAVY. MINE CAME OUT PERFECT AND MY HUSBAND WANTS ME TO MAKE THESE FOR CHRISTMAS MORNING.

Smells, looks, and tastes wonderful. People RAVED. I used a lot more cinnamon than called for + a sprinkling of nutmeg and cut the rolled log using thread. Also made a cream cheese frosting, which I assume was implied. I had to wait longer than 45 minutes between setting to rise and baking, so they were HUGE and really jammed in there! Next time I'll make "more" by slicing them thinner, lying them loosely, and letting them rise longer.
TIP: For more attractive rolls, arrange them in rows and columns; otherwise they rise and bake into kind of amoeba-shapes.

Even though i am only an elementary student I love to bake. I thought these cinnamon rolls were so easy to make and really quick. I recommend this recipe to anyone who wants to make cinnamon rolls in one hour and a half. these are also really good, taste just like Cinnabon. Matt miller

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.